Finding Thyme to Cook

Thyme is of the Essence

Creamy Chicken with a Kick

Spicy Chicken in Cream Sauce


My very best friend gave me these cookbooks by Susan Branch.  As I always do when I get a new cookbook, I make a quick pass and put little tabs on each recipe that I would like to try.  By the time I got through the first book, it probably would have made more sense to put a tab on the recipes I didn’t want to try.  I had tabs on almost every page!!  My first experiment was this chicken in cream sauce with a bit of a more kick than expected.  Is there a big difference between 1 teaspoon and 1 tablespoon of cayenne?  Yes!!!  Not only did I use more like 1 tablespoon, but I only used two breasts, not two pounds!!!   YIKES!!!  The pears at the end seem a bit odd, but for our dish (with the extra cayenne), they were a welcome coolness to the senses.

  • 2 pounds skinless and bonesless chicken thighs and/or breasts
  • 1 teaspoon dried tyhme
  • 1 teaspoon cayenne pepper
  • 4 tablespoons butter (divided)
  • 3 cups sliced mushrooms
  • 1/3 cup minced shallots
  • 1 1/2 cup chicken broth
  • 1 cup dry white wine
  • 1 cup heavy cream
  • salt and pepper to taste
  • 3 pears – peeled and diced

Wash and cut chicken into 1 inch pieces. Sprinkle with thyme and cayenne, salt and pepper.   If you want it spicier – more cayenne!!!!


 Melt 2 tablespoons butter in large skillet.  Cook chicken overn medium-high heat for 3-5 minutes.  Add mushrooms and cook 3 minutes more.  Remove chicken and mushrooms and set aside.


Add remaining 2 tablespoons of butter into skillet and add shallots and cook 2-3 minutes, stirring often. 


Add broth and wine to pan.  Bring to boil and simmer for 10 minutes, scraping the bottom of the pan to incorporate brown bits. 


Add cream, simmer another 5-8 minutes. 


Put chicken and mushrooms in skillet and heat through. 


 Spoon chicken over rice. 


Sprinkle with chopped pears.


Serves 4



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